New foods: a case study of Portuguese “Serra da Estrela” cheese incorporated with chestnuts flowers

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Fourth International Conference on

Food Studies

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FOURTH INTERNATIONAL CONFERENCE ON

FOOD STUDIES

MONASH UNIVERSITY PRATO CENTRE

PRATO, ITALY

20-21 OCTOBER 2014

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INTERNATIONAL CONFERENCE ON FOOD STUDIES www.food-studies.com

First published in 2014 in Champaign, Illinois, USA by Common Ground Publishing, LLC

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THE INTERNATIONAL ADVISORY BOARD FOR THE FOOD STUDIES COMMUNITY

Claire Drummond, Flinders University, Adelaide, Australia Janet A. Flammang, Santa Clara University, Santa Clara, USA Kristen Harrison, University of Michigan, Ann Arbor, USA Debra Stern, Nova Southeastern University, Davie, USA

Courtney Thomas, Virginia Polytechnic Institute and State University, Blacksburg, USA Bill Winders, Georgia Institute of Technology, Atlanta, USA

Samuel Wortman, University of Illinois at Urbana-Champaign, Urbana-Champaign, USA Wesley M. Jarrell, University of Illinois at Urbana-Champaign, Urbana-Champaign, USA

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12:50-14:30 _P_PARALLELARALLEL S SESSIONSESSIONS Sala GrSala Grolloollo Eating HabitsEating Habits

"Good" Food as Family Medicine: Pr

"Good" Food as Family Medicine: Problems of Dualist and Absolutist Approblems of Dualist and Absolutist Approaches to "Healthy" Familyoaches to "Healthy" Family Foodways

Foodways

Dr Julie Parsons, School of Government & Society Faculty of Business, Plymouth University, Plymouth, UK

Overview: A commitment to healthy foodways is a means of demonstrating responsible individualism and self-care.

What are the consequences for maternal identity when forced to feed the family "unhealthy" food?

Theme: Food, Nutrition and Health

T

Tackling "Wackling "Wicked" Food Issues: Applying the Wicked" Food Issues: Applying the Wicked Pricked Problems Approblems Approach in Higher Education to Proach in Higher Education to Promoteomote Healthy Eating Habits in American School Childr

Healthy Eating Habits in American School Childrenen

Anne Marie Fauvel, Liberal Studies and Biology Departments, Grand Valley State University, Allendale, USA Danielle Lake, Liberal Studies Department, Grand Valley State University, Allendale, USA

Overview: Applying Wicked Problem scholarship and an interdisciplinary system's approach, university students –

working with local stakeholders – tackled the task of promoting healthy eating habits in American school children.

Nutritional Adjuvant Therapies in Diabetic Foot Ulcers: A Systematic Review Nutritional Adjuvant Therapies in Diabetic Foot Ulcers: A Systematic Review

Achamma Joseph, Townsville Community Health Services, Queensland Health, Townsville, Australia Anne Paul Anthikkat, Brisbane, Australia

Overview: This is a review of certain nutritional adjuvant therapies usage in diabetic foot ulcers showing promise as a

cost effective supplement in reducing wound size, healing time and limb salvage.

A Clean Body is a Healthy Body: Natural Medicine in Mexico City A Clean Body is a Healthy Body: Natural Medicine in Mexico City

Kimberly Renée Sigmund, Department of Social Anthropology School of Social and Political Science, University of

Edinburgh, Edinburgh, UK

Overview: This is a discussion of the prescription of a vegetarian diet by natural healers to both heal and alter

patient’s perceptions of what a "healthy" and a "clean" body are.

Sala T

Sala Toscanaoscana Biologies and Organisms 2Biologies and Organisms 2

A Study on Micr

A Study on Microorganisms Responsible for the Spoilage of Pumpkin Leaves and Seeds in Enugu Easteroorganisms Responsible for the Spoilage of Pumpkin Leaves and Seeds in Enugu Easternn Nigeria

Nigeria

Obiageli Annastesia Ogbonna, Science Laboratory Technology Department Environmental Biology option, Institute of

Management and Technology, Enugu, Nigeria., Enugu, Nigeria

Overview: This study sought to determine the microorganisms responsible for the spoilage of pumpkin leaves and

seeds (Telfairia occidentallis). Result from the study revealed different fungal and bacterial isolates.

Antimicr

Antimicrobial Activities of Wobial Activities of Wild and Domesticated Honeyild and Domesticated Honey

Mrs Bolanle Stella Jude-Ojei, Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, Owo, Nigeria Adenike Solape Oladapo, Nutrition and Dietetics, Rufus Giwa Polytechnic, Owo, Nigeria

Lola Ajala, Department of Food Science and Technology, Ladoke Akintola University of Technology, Owo, Nigeria

Overview: Wild and domesticated honeys were investigated for antimicrobial activities. Domesticated honey may not

be suitable for wound infection treatment because of high sugar content which will support microbial growth.

Functional and Compositional Characteristics of Conventionally

Functional and Compositional Characteristics of Conventionally, Organically and Naturally Gr, Organically and Naturally Grown Cabbageown Cabbage and Carr

and Carrotsots

Dr. Kaoru Yoshida, FRL, Sony Computer Science Laboratories, Inc., Shinagawa-ku, Japan Dr. Yuki Shimizu-Yoshida, FRL, Sony Computer Science Laboratories, Inc., Shinagawa-ku, Japan Dr. Masatoshi Funabashi, FRL, Sony Computer Science Laboratories, Inc., Shinagawa-ku, Japan

Overview: Functional and compositional characteristics of conventionally, organically and naturally grown cabbages

and carrots, which were elucidated through absorption spectroscopy and metabolome analysis, are presented.

Functional Pr

Functional Properties of Properties of Protein Hydrotein Hydrolysates frolysates from Thailand Sangyod Brom Thailand Sangyod Broken Riceoken Rice

Dr. Vilailak Klompong, Department of Food Science and Technology, Thaksin University, Thaksin University, Thailand

Overview: Functional properties of protein hydrolysate from Sangyod broken rice were governed by the DH, enzyme

types employed and the pH of system and could be supplemented in food for functionality.

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14:40-15:55 _P_PARALLELARALLEL S SESSIONSESSIONS Sala delleSala delle

T Torrorree

Eating and Place Eating and Place

Ethnic Restaurants and Inter

Ethnic Restaurants and Intercultural Expectations: The Italian Casecultural Expectations: The Italian Case

Sofia Orellana, Sociology and Applied Social Sciences, University of Rome 'La Sapienza', Rome, Italy

Overview: This is a study of Italians’ approach to other cultures through an analysis of their social and aesthetic

expectations and experiences when eating out at non-Italian ethnic restaurants in Rome.

Theme: Food Policies, Politics and Cultures

Changing Cooking Practices and Skills among the Lakandón Maya Changing Cooking Practices and Skills among the Lakandón Maya

Petra Panenka, Department of Ethnology part of: Faculty of Humanities and Social Sciences, University of Luzern,

Luzern, Switzerland

Overview: Based on ethnographic data this qualitative study investigates the socio-cultural changes in food pattern

through cooking practices and skills among Lakandón Maya women.

Sociability

Sociability, Family and Food: The Case of T, Family and Food: The Case of Turkish Brurkish Breakfastseakfasts

Aysegul Kesimoglu, Department of Culture & Creative Industries, City University London, London, UK

Overview: This paper examines breakfasting, challenging its ordinary and informal nature, by considering the case of

Sunday breakfasts in Turkey, which can be formal occasions for the family.

Sala GrSala Grolloollo Health, Diets, and FoodHealth, Diets, and Food

Dietary Patter

Dietary Patterns and Metabolic Syndrns and Metabolic Syndrome in the Czech Republic, Russia, and Poland: Crome in the Czech Republic, Russia, and Poland: Cross-Sectionaloss-Sectional Findings fr

Findings from the HAPIEE Studyom the HAPIEE Study

Peijue Huangfu, Research Department of Epidemiology and Public Health, Institute of Epidemiology and Health Care,

University College London, London, UK

Dr. Hynek Pikhart, Research Department of Epidemiology and Public Health, Institute of Epidemiology and Health

Care, University College London, London, UK

Dr. Anne Peasey, Research Department of Epidemiology & Public Health, Institute of Epidemiology and Health Care,

University College London, London, UK

Overview: This study investigates the association between adherence to healthy diet indicator and metabolic

syndrome risk in a large Eastern European population.

New Foods: A Case Study of Portuguese “Serra da Estr

New Foods: A Case Study of Portuguese “Serra da Estrela” Cheese Incorporated with Chestnuts Flowersela” Cheese Incorporated with Chestnuts Flowers

Dr. Márcio Carocho, Mountain Research Center (CIMO), Polytechnic Institute of Bragança. Student, Faculty of

Pharmacy, Department of Nutrition and Bromatology II, Complutense University of Madrid, Bragança, Portugal

Dr. Amilcar L. Antonio, Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Mountain Research

Center, Bragança, Portugal

Dr. Patricia Morales, Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of

Madrid, Complutense University of Madrid, Madrid, Spain

Dr. Isabel C.F.R. Ferreira, Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Polytechnic Institute

of Bragança, Bragança, Portugal

Overview: The nutritional profile of the Portuguese “Serra da Estrela” cheese incorporated with chestnut flowers is

reported, along with the benefits of consumption of these natural ingredients.

Diet Information T

Diet Information Tracking System: A Multi-purpose Tracking System: A Multi-purpose Toolool

Dr. Chiu-Fui Joyce Mok, Natural Sciences and Science Education, National Institute of Education, Nanyang

Technological University, Singapore, Singapore

Mary M. Stevenson-Yong, Natural Sciences Science Education, National Institute of Education, Singapore, Nanyang

Technological University, Singapore, Singapore

Overview: The Diet Tracking Information System is a powerful tool developed to teach nutrition at the middle school

levels and has since been used effectively for research applications.

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